I am addicted to anything lemon flavoured. I love the smell of lemons, and I absolutely adore the taste of fresh lemons in baking. I came across a recipe for lemon cranberry muffins on allrecipes.com and tweaked it to my liking.

Here is the list of ingredients:

2 cups flour

1 cup sugar

3 tsp baking powder

1/2 tsp salt

2 eggs

1 1/4 cup milk

1/2 cup vegetable oil

zest of 1 large lemon

1 cup fresh (halved) or dry cranberries

In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and lemon zest. If you are at all like me and feel that there still isn’t enough lemon flavour, go ahead and squeeze some lemon juice in there. I would say a tablespoon or 2 will do the trick. Stir the wet mixture into the dry mixture just until moistened. Fold in the cranberries.

Fill 12 paper-lined muffin cups and bake at 400 degrees for about 18-20 minutes or until a toothpick comes out clean. Put them on a wire rack and enjoy the lovely lemon aroma as you wait for them to cool down.

I have tried many different lemon cranberry muffin recipes, and I can honestly tell you that this one is the quickest and easiest of them all. If you are in dire need of lemon cranberry muffins and cannot wait any longer, then hurry up and make these!